The Brooklyn

The story

The Brooklyn Steakhouse Berlin: US Prime Beef on a 900 Degree Grill

Sourcing and Fire

The Brooklyn steakhouse opened in Berlin during 2010 with a clear focus on American meat preparation. Every cut begins with US Prime Beef supplied by Greater Omaha Packers, where cattle roam Nebraska and South Dakota pastures for eight months before finishing on corn. That grain diet creates the signature marbling required to withstand the kitchen’s US Montague Grill running near nine hundred degrees Celsius, a technique that earned the Schlemmer Atlas two spoons in 2026.

Signature Cuts and Pairings

Porterhouse, Tomahawk, and rib eye sit at the center of the menu alongside tenderloin and flank steak. All grilled options arrive with mashed potatoes, baby carrots, green asparagus, and a red wine jus while the kitchen applies a nose to tail philosophy inspired by Fergus Henderson. Seasonal vegetables rotate through the kitchen and the cellar stocks carefully selected German and American wines to match the rich meat flavors.

Service and Setting

The dining room operates under a steakhouse label that favors straightforward execution over elaborate presentation. Guests can build a multi course experience starting with items like beef carpaccio or seared scallops. Portion sizes adjust easily depending on appetite, and the compact layout ensures every table receives focused attention from the service staff.